Recipe Contest - Pasta: Lox and Basil, with Ginger and Lime

Osso

Salmon - boy do we have salmon! Ya want it fresh (huge fish markets in Sydney), smoked, brined, pickled (no - that's me! ), any way you fancy.

Our southern, colder waters are great breeding places for "Atlantic" salmon,and we have farm thingies also. It's just that I've never seen it called "lox" , but then, as I said, I live in an Italian area.

I can get salmon smoked in various ways from my local supermarket, in slices, bits, slabs, etc. I'm only confused by "lox" (also locks, buttons, bits of string!).

I'll give it a go this weekend!

Hmmm,...Margo,
I wonder how this recipe would would be with Smoked Barramundi,..I know it's a different fish all together,..but mmmm.

Barra may be quite good. It goes well with the fresh flavours!

That's what I was thinking!

Ah, good, Liberty, glad to hear you know what I mean.

Sliced, Margo, maybe the sliced. ...if nothing else, regular ordinary fresh salmon would do, say one salmon steak broken up, sans bones...

Barramundi, nice name anyway...

ossobuco, I know what you mean, that would be the traditional 'lox' that Jerry was talking about. Quite frankly, I don't use it, as I find it over-salty. I like the lightly brined, cold-smoked salmon, which is loosely referred to as 'lox', and sliced thin. Don't get much Barramundi in these parts, but a lot of good trout, which smokes very nicely.

Ok, then, lightly brined, cold smoked, that's the ticket.

Went out to buy the ingredients I needed today. Always have farfalle, ginger, so bought lime, basil. For whatever reason, fruit and vegetables were remarkably cheap, so bought a ton! Lots of juicing this week!. Wandered around, couldn't think of anything else I needed, so went home.

Guess what - forgot that bloooody salmon!

Gadzooks, don't tell me I'm starting to have senior moments!

Margo, it probably tastes pretty good without the salmon...

Yay! I've done it! Finally got my act together, smoked salmon-wise.

Went down a treat! And so easy!

Ah, good then? Oh, what a relief it is!

Sound brand advice on the pasta and everything!

It is fun to see this thread again.

Welcome to A2K, Julia.


(Now I'm going to make this again, I just need to buy some lox...)